15-Minute Miso Egg Drop Soup Bowl

Ingredients

• 600 ml low-sodium broth
• 180 g egg whites
• 2 whole eggs
• 120 g tofu cubed
• 80 g mushrooms sliced
• 60 g spinach
• 1 tbsp white miso paste
• 1 tsp soy sauce
• 1 spring onion sliced
• 80 g cooked rice

Method

1. Step 1

   Bring broth to a gentle simmer in a saucepan.

2. Step 2

   Whisk miso paste with a little broth, then stir it back into the pot.

3. Step 3

   Add tofu and mushrooms and simmer 3 minutes.

4. Step 4

   Whisk egg whites and eggs, then slowly drizzle into the soup while stirring.

5. Step 5

   Add spinach and soy sauce and cook 1 minute more.

6. Step 6

   Serve over cooked rice and top with spring onion.